Season the lamb leg to taste with salt and pepper. Place into a roasting dish and drape with the bacon slices.
Bake in the preheated oven for 45 minutes turning once.
Combine the breadcrumbs, spring onions, garlic and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings then return the dish to the oven and continue baking until the breadcrumbs have toasted to a golden brown; 7 to 10 minutes.
Remove the baking dish from the oven then set the lamb leg onto a plate and cover with aluminium foil.
Allow the lamb to rest in a warm spot for 10 minutes.
Meanwhile place the baking dish onto a burner on the stove over medium high heat. Pour in the wine and beef stock then bring to a simmer.
Reduce the heat to medium-low and cook for 5 minutes. Slice the lamb leg and serve with the wine gravy.
This is a simple way to prepare a leg of lamb. I prepared a tied, boneless roast, and roasted about one hour and forty minutes, for a brown exterior and a rosy pink interior. I believe 45 minutes would leave you with a very rare roast, so use your discretion. In addition, I had to double (and then some) the amount of liquid to have a sauce. The amount specified in the recipe created a very thick paste. The meat and the gravy have a good flavor, however, and we enjoyed it, with these changes. - 18 May 2013